Ingredients
- 1 1/2 cups (375 ml) whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons (95 g) granulated sugar
1 teaspoon freshly-grated ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/2 teaspoon freshly-ground nutmeg
1/4 teaspoon kosher salt
5 large egg yolks
1/4 cup packed (60 g) dark brown sugar
1/2 teaspoon vanilla extract
optional: 2 teaspoons Grand Marnier, rum or brandy
3/4 cup (180 g) canned pumpkin puree (100% pure), or homemade (see directions in post)
Description
Makes About 1 Quart (1l)Adapted From The Craft Of Baking By Karen DeMasco & Mindy FoxIf Using Canned Pumpkin, Make Sure To Find One That’s 100% Pumpkin. Often You’ll Find Cans Of Pumpkin Pie Filling, Which Usually Has Spices And Sweetener Already Added.Pr
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